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Balsamic vinaigrette in small carafe with spout

Low FODMAP Balsamic Vinaigrette

We love making salad dressings from scratch and our Low FODMAP Balsamic Vinaigrette is the one we turn to most often. The sweet yet tangy flavor profile of balsamic vinegar accents our daily green salad perfectly. All you need is balsamic vinegar, good olive oil and a bit of Dijon mustard.

Low FODMAP Serving Size Info: Makes 1 1/4 cups; 10 servings; serving size 2 tablespoons

Course: Basic, Salad
Cuisine: American
Prep Time: 2 minutes
Cook Time: 0 minutes
Total Time: 2 minutes
Makes: 10 Servings
Calories: 217 kcal
Author: Dédé Wilson

Ingredients:

Preparation:

  1. Place oil, vinegar and mustard in a lidded jar, screw down the lid tightly and shake, shake, shake.
  2. Your Low FODMAP Balsamic Vinaigrette is ready to use or may be stored at room temperature for up to 4 days.

Tips

Variations:

• Feel free to use either our Garlic-Infused Oil or Onion-Infused Oil, made with olive oil, of course.
• You can add more or less mustard. Low FODMAP serving size is up to 1 Australian tablespoon per serving, so you have leeway.
• You can add chopped scallion greens or chives if you like.
• Fresh herbs are a nice addition, too. Use your Monash app to look up amounts.
• Some folks like a little honey. Try 1 teaspoon per recipe (it will remain low FODMAP).
• I do not think our recipe needs salt or pepper but feel free to add a little kosher salt and/or freshly ground black pepper if you like.

Storage: If you make the vinaigrette as described in the main recipe, it will keep for several days at room temperature. If you add any fresh ingredients, such as scallions, chives or herbs, then the vinaigrette should be used immediately or refrigerated for 3 days. Bring to room temperature and shake well before using.

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
  • Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
  • Onion-Infused Oil: Make your own Onion-Infused Oil or buy a commercial equivalent for the easiest way to add onion flavor to your food. Fructans in onions are not oil-soluble, so onion-infused oil is low FODMAP.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP Balsamic Vinaigrette
Amount Per Serving
Calories 217 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g15%
Sodium 19mg1%
Potassium 9mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.